Roti pachadi's/pickles can be prepared with any vegetable of your choice.Rolu/mortar is a bowl, typically made of hard wood, ceramic or stone.I remember my grand mom using this mortar/pestle to grind the pachadi and also make batter for vada's and idli's.The pachadi/pickle prepared by using pestle has its own taste , its delicious compared to the one ground in the blender.
Nutritional values:
Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. It has excellent cooling properties.
Ingredients:
Ridge gourd - 1 peeled and cubed
Garlic - 3 pods
Tomato - 1 (optional)
Red chilies - 2
Green chilies - 2
Peanuts - 3 tsp(optional)
Cilantro - 1/2 cup chopped(optional)
Tamarind pulp- 2tsp(if using fresh tamarind , if you are using store brought paste use 1/4 tsp)
For Tempering/Tadka:
Oil - 2 tsp
Mustard seeds - 1/4tsp
Channa dal - 1tsp
Urad dal - 1/2 tsp
Turmeric - a pinch (optional)
Curry Leaves - 2
1.Clean and cut tomatoes,ridge gourd,green chilies,cilantro.Heat 1 tsp oil in a pan , add green chilies,red chilies,peanuts.After they splutter add ridge gourd,garlic,tomato and cook them on medium heat for 5-8 min ridge gourd is 60% cooked .
2.Add chopped cilantro and cook the mixture for 2 min.Turn off the heat .
3.Once the mixture comes to room temperature ,blend the mixture by adding salt and tamarind pulp(you can make this pachadi/pickle into smooth paste or also coarse depending on your taste) .
4.Take a pan , add 1 tsp oil .Once the oil is hot add mustard seeds,curry leaves,channa dal,urad dal,turmeric,.Once the dals turn brown switch off the heat and add the tempering to the pickle.
Vegetable Pulao is a delicious one pot meal , when you are in no mood to prepare big meal.It's a mix of spicy veggies with rice served with raita of your choice.Any veggies can be used, soya chunks also can be used if you like them , its a great source of protein.
Ingredients:
Potato - 2 (Diced into cubes)
Basmathi Rice - 2 cups
Cauliflower - 1 cup(approx 10-15 small florets)
Carrot - 1(thinly sliced)
Peas - 1/2 cup
Onion - 1 (sliced vertically)
Fried onion - 2 tsp(add according to taste)
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1tsp(optional)
Cinnamon - small piece(add according to taste)
Cardamom - 1(add according to taste)
Bay leaf - 1
Oil - 2tsp
Methi - 1/4 cup
Cilantro - 1/2 cup
Mint -2 leaves(optional)
Spring onion - 2 tsp(optional)
Garlic - 2 pods(optional)
Salt - to taste
Green chillies - 2(slit length wise)
Red chili powder - 1/2 tsp(optional , add according to taste)
Method:
1.Wash and soak rice for 30 min.
2.Wash all the veggies and chop them accordingly.Take a pan , heat oil .Add the whole garam masala(bay leaf,cardamom,cinnamon,jeera/cumin seeds) and saute them for a min.
3.Add onion,green chilies and saute them for 2 min,add chopped veggies to the pan.Potato takes a little time to cook so if you are adding peas then add after 2 min to avoid over cooking.Add ginger garlic paste and cook for 2 min .
4.Add salt,chopped mint,methi,spring onions,half cilantro,red chili powder and cook the veggies until they are 40% cooked.
5.Drain all the water ,add rice and saute it for 2min and open cook the rice or turn off the heat and cook the rice with 4 cups of water in rice cooker.
Are you corn crazy like me ,then this post might be interesting to you .Grilled corn is the most common snack which we eat.I still remember those days where I used to go with my uncle to pick up fresh corn from the farm and then my grand mother would cook them on charcoal and serve it with garlic,red chili powder and butter.
I went to Hay Market(farmers market) in downtown Boston and saw fresh corn ,without a second thought I picked them up and after I came home asked Shirish if he wants to have grilled corn and his response was a big yes .
Here I have an electric stove so I came up with this idea of using the grill stand which I brought to prepare Pulkas ,it takes some time but believe me the taste is amazing.
Nutritional Values of Corn.
Method:
Turn on the heat on high ,place the grill on the stove and grill the corn slowly by turning it occasionally.It takes any where in between 20-25 min to cook evenly.
You can serve it with butter or you can prepare "Ellipaya karam(garlic mixed with red chili powder)".
Ellipaya karam:
Crush garlic ,add butter/oil,salt,red chili powder and mix it .
I went to Hay Market(farmers market) in downtown Boston and saw fresh corn ,without a second thought I picked them up and after I came home asked Shirish if he wants to have grilled corn and his response was a big yes .
Here I have an electric stove so I came up with this idea of using the grill stand which I brought to prepare Pulkas ,it takes some time but believe me the taste is amazing.
Nutritional Values of Corn.
Method:
Turn on the heat on high ,place the grill on the stove and grill the corn slowly by turning it occasionally.It takes any where in between 20-25 min to cook evenly.
You can serve it with butter or you can prepare "Ellipaya karam(garlic mixed with red chili powder)".
Ellipaya karam:
Crush garlic ,add butter/oil,salt,red chili powder and mix it .
Dear Friends and all my lovely readers,I've been to India for 2 months so couldn't post any new recipes.After a long hibernation I'm back.My trip to Hyderabad(AP) was amazing , had fun with family & friends.Got a chance to eat lot of street food and lots of shopping,I love India.Missing everybody at home , but glad I'm back at the right time to Boston.Summers in Boston are beautiful.
Back to recipe.
Corn chips mixture is my family's all time favorite.Easy to prepare ,lite snack to munch on.
Nutritional values of Corn
Preparation Time : 20-25 min
Ingredients:
Raw Corn Chips/Flakes - 4 cups
Peanuts - 1 cup
Curry leaves - 7-8
Oil - To fry
Garlic - 2 pods(crushed)
Green/Red Chillies - 2(add according to taste & quantity)
Salt - to taste
Red Chili powder - 1/4 tsp(add according to taste & quantity)
Method:
1.In a wide skillet heat oil , once the oil is hot, add few corn chips at a time and fry them for a min until they fluff.Keep them aside in a tissue .
2.In the same oil fry peanuts until the raw smell is gone.
3.Crush the garlic mean while.Take 2-3 teaspoons of oil depending on the corn quantity for tempering .Once the oil is hot add crushed garlic,curry leaves,green chillies.After a min add salt,red chili powder,raisins(optional).Add corn flakes and mix together.Switch off the heat.
Corn flakes can be stored in an air tight container for 10-15 days(allow the corn to come to room temperature before storing in air tight container).
Note:Mix the tempering make sure it doesn't burn,you don't want the bitter taste of the burnt garlic.
Serving Tip: You can add lime,tomato,onion,finely chopped cilantro while serving this dish with a drink.
Back to recipe.
Corn chips mixture is my family's all time favorite.Easy to prepare ,lite snack to munch on.
Nutritional values of Corn
Preparation Time : 20-25 min
Raw Corn Chips/Flakes - 4 cups
Peanuts - 1 cup
Curry leaves - 7-8
Oil - To fry
Garlic - 2 pods(crushed)
Green/Red Chillies - 2(add according to taste & quantity)
Salt - to taste
Red Chili powder - 1/4 tsp(add according to taste & quantity)
1.In a wide skillet heat oil , once the oil is hot, add few corn chips at a time and fry them for a min until they fluff.Keep them aside in a tissue .
2.In the same oil fry peanuts until the raw smell is gone.
3.Crush the garlic mean while.Take 2-3 teaspoons of oil depending on the corn quantity for tempering .Once the oil is hot add crushed garlic,curry leaves,green chillies.After a min add salt,red chili powder,raisins(optional).Add corn flakes and mix together.Switch off the heat.
Corn flakes can be stored in an air tight container for 10-15 days(allow the corn to come to room temperature before storing in air tight container).
Note:Mix the tempering make sure it doesn't burn,you don't want the bitter taste of the burnt garlic.
Serving Tip: You can add lime,tomato,onion,finely chopped cilantro while serving this dish with a drink.
Chikudu ginjala annam is rice cooked with lilva beans.When I was in school mom used to maintain garden in our back yard where she used to grow brinjal/egg plant,lilva beans,coriander/cilantro,spring onions,methi & she used to make all curries with fresh veggies.Especially in winter season there used to be plenty of chikudukaya/lilva beans & greens available around so mom used to take advantage of it and make many dishes like rice,sabzi,just fry the beans etc with this veggie.Frozen lilva bean seeds are always available for us in Indian stores .
Ingredients:
Rice(Basmathi/Sona masoori)- 2 cups
Lilva Beans - 1 cup
Onion - 1 small(finely chopped length wise)
Green Chillies - 2(sliced length wise)
Jeera/Cumin/Sajeera - 1/4 tsp
Cinnamon stick - 1/2 inch
Clove - 1
Cardamom - 1
Bay Leaf - 1
Oil - 2tsp
Ghee - 1tsp(optional)
Cilantro - 1/4 cup finely chopped
Spring Onion - finely chopped(optional)
Methi - finely chopped (optional)
Ginger garlic paste - 1 tsp
Garam masala - 1/4 tsp(add according to taste)
Garlic - 3 cloves(add according to taste)
Salt - to taste
Red chili powder - 1/2 tsp(add according to taste)
Method:
1.Wash & soak rice for 30 min(optional).Take a pan/vessel ,heat oil/ghee add all raw garam masala and saute for a min.Add green chillies,onions and once the onions are cooked add ginger garlic paste and after the raw smell disappears add methi,spring onion,lilva beans,salt and cook them on medium-low flame for 3-4 min.
2.Add red chili powder,half cilantro,chopped garlic mix it ,let it cook for 3-4 min until the beans are 50% cooked.Now add rice and fry for 2 min.Add water(I use 1:2 ratio,if you soak rice for more than 30 min ,use less water or else rice will become soggy) and once the water starts boiling ,check the seasoning add if anything is required.
3.Cook the rice ,garnish with remaining cilantro and switch off the heat.
Serve hot with any gravy/Non-veg dish/raita.
Sharing this dish with bookmarked-recipes event hosted by Priya & Aipi.
Rice(Basmathi/Sona masoori)- 2 cups
Lilva Beans - 1 cup
Onion - 1 small(finely chopped length wise)
Green Chillies - 2(sliced length wise)
Jeera/Cumin/Sajeera - 1/4 tsp
Cinnamon stick - 1/2 inch
Clove - 1
Cardamom - 1
Bay Leaf - 1
Oil - 2tsp
Ghee - 1tsp(optional)
Cilantro - 1/4 cup finely chopped
Spring Onion - finely chopped(optional)
Methi - finely chopped (optional)
Ginger garlic paste - 1 tsp
Garam masala - 1/4 tsp(add according to taste)
Garlic - 3 cloves(add according to taste)
Salt - to taste
Red chili powder - 1/2 tsp(add according to taste)
Method:
1.Wash & soak rice for 30 min(optional).Take a pan/vessel ,heat oil/ghee add all raw garam masala and saute for a min.Add green chillies,onions and once the onions are cooked add ginger garlic paste and after the raw smell disappears add methi,spring onion,lilva beans,salt and cook them on medium-low flame for 3-4 min.
2.Add red chili powder,half cilantro,chopped garlic mix it ,let it cook for 3-4 min until the beans are 50% cooked.Now add rice and fry for 2 min.Add water(I use 1:2 ratio,if you soak rice for more than 30 min ,use less water or else rice will become soggy) and once the water starts boiling ,check the seasoning add if anything is required.
3.Cook the rice ,garnish with remaining cilantro and switch off the heat.
Sharing this dish with bookmarked-recipes event hosted by Priya & Aipi.
Boondi mouth watering snack ,prepared with chickpea flour.A variety of snacks can be made with boondi like boondi laddu ,Khara boondi,mixture,raita etc.This is the first time I've made an attempt to make boondi at home ,I did not had proper laddle for preparing so they are not uniform in shape.Preparing the batter to the right consistency is very important for round perfect boondi.
Ingredients:
Chickpea/Besan flour - 2 cups
Rice flour - 1/2 cup
Red chili powder - 1 tsp
Jeera/Cumin powder - 1tsp(optional)
Salt - to taste
Oil - to fry
Water - to mix the batter
Method:
1.Take a bowl add chickpea flour ,rice flour,salt,red chili powder,cumin powder(if you don't have cumin powder you can soak crushed cumin seeds in water and add water).Mix it nicely until salt & red chili powder blends with besan powder completely.
2.Start adding water slowly and make sure there are no lumps in the batter.Now add little more water and make sure its not very thick ,if the batter is thick the boondi will be solid ,it will not be transparent.If its too watery add more besan powder.
3.Heat oil ,take boondi laddle (if you don't have one you can use any colader(a bowl with holes to stain rice or veggies) which has holes to it )or you can use regular stainer which we use when making vadas and place it over the oil kadai and pour the batter on the laddle it drops from the holes into the oil ,fry the boondi until golden brown and put them on tissue paper.
4.Repeat the process until the batter is complete.If you want to make khara boondi in the same oil fry some curry leaves and peanuts switch off the heat.Add peanuts,curry leaves ,crushes garlic,salt,red chili powder to boondi and mix well when its hot.
Store it in an air tight container once it cools down.
Note:Add little water first and check with a spoon if the batter is watery enough to make perfect boondi,if the batter is too watery the boondi will have small holes and absorbs lot of oil.If you are making boondi laddu then fry the boondi on medium low flame and don't fry until its golden brown as it gets crispy.
Ingredients:
Chickpea/Besan flour - 2 cups
Rice flour - 1/2 cup
Red chili powder - 1 tsp
Jeera/Cumin powder - 1tsp(optional)
Salt - to taste
Oil - to fry
Water - to mix the batter
Method:
1.Take a bowl add chickpea flour ,rice flour,salt,red chili powder,cumin powder(if you don't have cumin powder you can soak crushed cumin seeds in water and add water).Mix it nicely until salt & red chili powder blends with besan powder completely.
2.Start adding water slowly and make sure there are no lumps in the batter.Now add little more water and make sure its not very thick ,if the batter is thick the boondi will be solid ,it will not be transparent.If its too watery add more besan powder.
3.Heat oil ,take boondi laddle (if you don't have one you can use any colader(a bowl with holes to stain rice or veggies) which has holes to it )or you can use regular stainer which we use when making vadas and place it over the oil kadai and pour the batter on the laddle it drops from the holes into the oil ,fry the boondi until golden brown and put them on tissue paper.
4.Repeat the process until the batter is complete.If you want to make khara boondi in the same oil fry some curry leaves and peanuts switch off the heat.Add peanuts,curry leaves ,crushes garlic,salt,red chili powder to boondi and mix well when its hot.
Store it in an air tight container once it cools down.
Note:Add little water first and check with a spoon if the batter is watery enough to make perfect boondi,if the batter is too watery the boondi will have small holes and absorbs lot of oil.If you are making boondi laddu then fry the boondi on medium low flame and don't fry until its golden brown as it gets crispy.
Aloo Gobi,the combination is always a hit.I've tried it a little Manchurian style I should say but did not add any sauces,don't know what to call it but it tasted delicious with rice as well as roti.It's been sitting in my drafts from almost 20 days now ,just been super lazy.Coming to the recipe.
Ingredients:
Aloo/Potato - 3 medium
Gobi/Cauliflower - 2cups florets
Onion - 1 medium
Spring Onion - 1/4 cup finely chopped
Green Chillies - 2
Egg - 1 (optional)
Oil - to fry
Salt - to taste
Red Chili Powder - 1 tsp
Ginger garlic paste - 1 tsp
Tomato -1 medium
Garlic - 2-3 cloves
Corn Flour - 2tsp
Turmeric - a pinch
Method:
1.Peel and cut potatoes in to desired sized cubes,either using a knife or hand separate the cauliflower florets into desired sized pieces.Slice the onions vertically,spring onions,green chillies.
2.Take a bowl,add diced potato,Gobi,corn flour,egg,ginger garlic paste,red chili powder,salt and mix it.Keep it aside.
3.Heat oil in a kadai ,once the oil is hot add potato ,cauliflower and fry them until golden brown color.Once they are fried keep them aside on tissue and repeat the process until all the pieces are done.
4.Take a pan ,add 2 tsp oil and once the oil is hot add green chillies,onions ,salt and cook until the onions are transparent.Add chopped garlic,turmeric,garam masala and mix it.Now add fried aloo & gobi ,saute them with the masala for 2 min and add chopped tomato,spring onions.I didn't want tomato to be very soft so open cooked it for few more min.Check for the seasoning add if anything is required and turn off the heat.
Hot Sabzi can be served with rice/roti.Trust me you'll love it.
Note:I've added egg just for taste but you can skip it.
Aloo/Potato - 3 medium
Gobi/Cauliflower - 2cups florets
Onion - 1 medium
Spring Onion - 1/4 cup finely chopped
Green Chillies - 2
Egg - 1 (optional)
Oil - to fry
Salt - to taste
Red Chili Powder - 1 tsp
Ginger garlic paste - 1 tsp
Tomato -1 medium
Garlic - 2-3 cloves
Corn Flour - 2tsp
Turmeric - a pinch
Method:
1.Peel and cut potatoes in to desired sized cubes,either using a knife or hand separate the cauliflower florets into desired sized pieces.Slice the onions vertically,spring onions,green chillies.
2.Take a bowl,add diced potato,Gobi,corn flour,egg,ginger garlic paste,red chili powder,salt and mix it.Keep it aside.
3.Heat oil in a kadai ,once the oil is hot add potato ,cauliflower and fry them until golden brown color.Once they are fried keep them aside on tissue and repeat the process until all the pieces are done.
4.Take a pan ,add 2 tsp oil and once the oil is hot add green chillies,onions ,salt and cook until the onions are transparent.Add chopped garlic,turmeric,garam masala and mix it.Now add fried aloo & gobi ,saute them with the masala for 2 min and add chopped tomato,spring onions.I didn't want tomato to be very soft so open cooked it for few more min.Check for the seasoning add if anything is required and turn off the heat.
Note:I've added egg just for taste but you can skip it.
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